So we’ve been doing the low-carb thing for a couple weeks now. It’s recipes like these that keep me keepin’ on. I love so many things about eating limited carbs, except for the obvious lack of pasta. BUT, to the defense of this diet/lifestyle, there’s no shortage of cheese (hello, lover), meats, eggs, and veg – also many of my favorite foods. I actually feel a lot more energetic and “lighter” eating this way, so it’s all good.
Oh, and by the way, this dish is AMAZING. Tender (but still with a little bite) spaghetti squash with perfect meatballs, tomato sauce, and melted cheese? How bad could that be. It’s the first time spaghetti squash hasn’t pissed me off – that’s saying a lot since I’ve given it a lot of chances subbing for pasta. I used Mario Batali’s tomato sauce recipe which is my go-to recipe for quick-cooking tomato sauce. I also used my favorite meatball recipe for the meatballs (I subbed almond meal for the bread crumbs), but use whichever is your favorite. Same goes with the sauce. For this dish, instead of frying the meatballs, I just dropped them in the tomato sauce to cook for about 35-40 minutes. I did this, along with cutting and de-seeding the spaghetti squash, ahead of time on the weekend, so come weeknight, it was a very easy dinner to put together. Perfection.